Thread: Sausage and Smoke Cooking

Not a good pic but what I have.

I will definitally do this again but more that 5 pounds.

Hey Tim, Any chance of sharing the recipe?? Just wondering--

Originally Posted by cudarunner

Hey Tim, Any chance of sharing the recipe?? Just wondering--

The recipe to get is the one for the sausages Charlie got for us. The big white sausages.

I always thought white sausage was made from gray matter? As in pork brain. Sort of why I always avoided it.
What are these ones you mention. Presume not organ meat?

Originally Posted by MikeB52

I always thought white sausage was made from gray matter? As in pork brain. Sort of why I always avoided it.
What are these ones you mention. Presume not organ meat?

No idea
They were the best sausages I ever ate.

Originally Posted by cudarunner

Hey Tim, Any chance of sharing the recipe?? Just wondering--

https://www.certifiedangusbeef.com/r...oked-Hot-Links

Originally Posted by rolodave

No idea
They were the best sausages I ever ate.

They were all pork no offal or brains. Sadly the meat processing store in Windthorst shutdown.

Originally Posted by spazola

They were all pork no offal or brains. Sadly the meat processing store in Windthorst shutdown.

Sorry for your loss

Originally Posted by 32t

trying Texas Hot Links. Never did it before so experimenting.

One thing I dislike is that the clean up and prep for 5 pounds is the same as for 50. LOL

That cast iron Enterprise stuffer is pretty damn cool.

Originally Posted by spazola

That cast iron Enterprise stuffer is pretty damn cool.

That was given to my family in the 1960"s from aneigbor Al Kirsch. Don't know if i have his name spelled right....

My family used it for many years and theni it ended up belonging to my brother and he gave it to my son. Long story short when I use it I tell !him I am charging him rent for storage! {It sits in my garage.}